boogiesnap
Babbling Farker
in regards to ribs, and foiling, is there any merit in this?
i suggest no.
i suggest no.
if you aint wrapping you aint winning
- Thread starter boogiesnap
- Start date
Q-Dat
Babbling Farker
If I can find a way to keep the color on my ribs from getting too dark, I will probably never foil again. I just think they taste better without it.
Bentley
Babbling Farker
I just like the way they come out using foil, personal choice.
whskyrnnr322
Got Wood.
For me, foiling ribs is a must, 45 minutes tops.
boogiesnap
Babbling Farker
why?
Podge
is Blowin Smoke!
Why not? There's lots of advantages to foiling.
JD McGee
somebody shut me the fark up.
:twisted:
boogiesnap
Babbling Farker
sure, but that doesn't further the question at hand my friend.
let's not get all neitzsche.
Dallas Dan
is one Smokin' Farker
IMHO, it's all in the technique which you smoke/cook the ribs. There are merits for both sides. I've smoked/cooked them both ways with much success. But it took a lot of failures to find what works best.
boogiesnap
Babbling Farker
Smokedelic
Full Fledged Farker
If you're happy with how your ribs place at contests, why does it matter?
I bet there's as many different ways to cook ribs as there is chicken, pork butt, or brisket. The only way that really matters is the way that works for you.
Although...the fact that you ask the question leads me to think that you feel like your ribs could be better.
I bet there's as many different ways to cook ribs as there is chicken, pork butt, or brisket. The only way that really matters is the way that works for you.
Although...the fact that you ask the question leads me to think that you feel like your ribs could be better.
MilitantSquatter
Moderator
another option to consider that is somewhere in the middle is to make an open foil boat...
This allows you to put the meat side down in some pool of sugar/honey/juice/butter concoction that is the new flavor of the month... you get the benefit of a braise with less direct heat exposure for the full duration but also allows you to see/feel the ribs quicker if/when you open the pit to avoid them getting crushed and overcooked. Then at some point when ready to glaze you can flip in the open foil boat or remove foil from bottom altogether...
This allows you to put the meat side down in some pool of sugar/honey/juice/butter concoction that is the new flavor of the month... you get the benefit of a braise with less direct heat exposure for the full duration but also allows you to see/feel the ribs quicker if/when you open the pit to avoid them getting crushed and overcooked. Then at some point when ready to glaze you can flip in the open foil boat or remove foil from bottom altogether...
Meat Burner
Quintessential Chatty Farker
boog, why did you title this tread that way? Just curious what you know about foil or no foil for winning competitions. Nice question though.
TooSaucedToPork
is one Smokin' Farker
Tis the eternal question you are posting...
It always sparks an arguement amongst the BBQ Brethren
To Foil, or not to Foil, that is the question:
Whether 'tis nobler in the mind to Foil
The Ribs and Butts to try and win fortune,
Or to take chance against a grill of troubles,
And by no foil end them? To foil, no foil,
No more; and by the foil to say we end
The heart-ache, and the thousand natural shocks
That pig flesh is heir to: 'tis a consummation
Devoutly to be wished. To foil, not to foil;
To foil, perchance to win – ay, there's the rub
Thank you...Thank you...
The 7:30 show is completely different than the 9:30 show!
Neil
Too Sauced To Pork BBQ
It always sparks an arguement amongst the BBQ Brethren
To Foil, or not to Foil, that is the question:
Whether 'tis nobler in the mind to Foil
The Ribs and Butts to try and win fortune,
Or to take chance against a grill of troubles,
And by no foil end them? To foil, no foil,
No more; and by the foil to say we end
The heart-ache, and the thousand natural shocks
That pig flesh is heir to: 'tis a consummation
Devoutly to be wished. To foil, not to foil;
To foil, perchance to win – ay, there's the rub
Thank you...Thank you...
The 7:30 show is completely different than the 9:30 show!
Neil
Too Sauced To Pork BBQ
ammoore
Knows what a fatty is.
I agree...it is whatever works for you in the smoker you are using.
Do I like them without foil...Yes.....do I feel I can do that in my BWS without them getting too dark....NO.
Back when I was judging MBN contests I was doing a rib on-site and had a team tell me "Everyone out here foils, if they tell you they aren't they are lying." I think it is very prevelant in comps but I wouldn't go as far as to say "everyone" does it or that you can't win without it.
Do I like them without foil...Yes.....do I feel I can do that in my BWS without them getting too dark....NO.
Back when I was judging MBN contests I was doing a rib on-site and had a team tell me "Everyone out here foils, if they tell you they aren't they are lying." I think it is very prevelant in comps but I wouldn't go as far as to say "everyone" does it or that you can't win without it.
boogiesnap
Babbling Farker
smokedelic- i'm not sure they could be better, really(at least practicing at home!)but rather different. and i don't foil.
vinnie-i realize the parkay/brown sugar/honey bath is FOTM, but is it now mandatory to
success(similar to cooking the thigh)?
neil-yes, it is the eternal question on here, BUT, it's not as broad and open a question as it usually comes up. i'm asking about foil in a specific situation for a particular result.
meatburner-i know nothing at all about foiling or not and winning competitions. i just wandered across a comp teams website and the statement was made by them.
personally, i don't foil at home or comp. i cook st. louis spares @ 300* for 3.5 hours on a wsm. the results at home are very satisfactory, unfortunately i haven't been able to recreate on-site so i can't truly evaluate my process in competition.
i just don't want to run out another recipe(like the wing)that while done well has little chance of success.
anyway, i'm just trying to compress my learning curve.
thanks for all the help!
i wouldn't even be able to muster middle of the pack if it wasn't for all y'alls help.
d.
vinnie-i realize the parkay/brown sugar/honey bath is FOTM, but is it now mandatory to
success(similar to cooking the thigh)?
neil-yes, it is the eternal question on here, BUT, it's not as broad and open a question as it usually comes up. i'm asking about foil in a specific situation for a particular result.
meatburner-i know nothing at all about foiling or not and winning competitions. i just wandered across a comp teams website and the statement was made by them.
personally, i don't foil at home or comp. i cook st. louis spares @ 300* for 3.5 hours on a wsm. the results at home are very satisfactory, unfortunately i haven't been able to recreate on-site so i can't truly evaluate my process in competition.
i just don't want to run out another recipe(like the wing)that while done well has little chance of success.
anyway, i'm just trying to compress my learning curve.
thanks for all the help!
i wouldn't even be able to muster middle of the pack if it wasn't for all y'alls help.
d.
Jacked UP BBQ
Babbling Farker
We dont do the flavor of the month on our ribs. They come out just fine.
Q-Dat
Babbling Farker
I think I remember hearing Mike Wozniak say on Greg Rempe's show that the only thing he cooks in foil anymore is Brisket. And as soon as he figures a way to consistently cook that without it he will stop using it on Brisket.
Ford
is One Chatty Farker
For competition it helps. If you take the top 25 in ribs last year I'd bet 20+ foil. Now some cook slow and low and some hot and fast s time in foil varies.
I personally prefer no foil, misting with apple juice and no sauce but I know it doesn't win much.
I personally prefer no foil, misting with apple juice and no sauce but I know it doesn't win much.
Kosmo's Q
is one Smokin' Farker
Bingo, we have a winner! :eusa_clap
